I'm always looking for new ways to spruce up classic side dishes and I love experimenting by adding different ingredients to mashed potatoes.....nowadays, you can go into any Steak House and find "Blue Cheese Mashed" or "Loaded Mashed" but I wanted something a little more unique. SO, when I went home for Easter dinner and was told we were making mashed potatoes I decided to come up with something new.....they were a huge hit!
Ingredients:
1 stick butter
3 med-large white onions, sliced thinly
3 T. balsamic vinegar
2 T. chopped fresh Thyme
3 1/2 lbs. potatoes (yukon gold, russets), peeled and cut into 1 inch pieces
6-8 T. milk
6 T. butter
1/4 cup prepared white horseradish
Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.
Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper.
Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.
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